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Tuesday, January 31, 2012

As I mentioned previously, I am a relative newbie when it comes to gluten-free baking. Neither David nor I eat a gluten-free diet, so most of my baking ventures involve traditional ingredients. We do have a few friends, however, who follow a gluten-free lifestyle. I made these muffins when one such friend came over for brunch.

I'll admit that I wasn't quite sure what to expect, as I'm not sure that I had ever even eaten a gluten-free muffin before. I must say, I was pleasantly surprised. Everyone agreed that these were quite tasty. They're moist and tender with tons of juicy fresh blueberries and subtle hints of orange. These may have actually been some of the best muffins I've ever made. Feel free to change up the flavors. I'm sure chocolate chips would be great in place of blueberries, or maybe sub the orange zest for lemon zest.

1. Preheat oven to 375 degrees. Line a 12-cup muffin tin with muffin liners. To aid release, spray liners with non-stick spray.
2. Combine sugar, butter, salt, baking powder, nutmeg, cinnamon, orange zest, and vanilla extract in a mixing bowl. Beat on medium-high until fluffy.
3. Add eggs one at a time, scraping the bowl and beater blades after each addition.
4. Whisk flour with xanthan gum. Alternatively add flour mixture and milk to the mixing bowl, beating on medium-low speed until thoroughly combined. Stir in blueberries.
5. Divide batter evenly between twelve muffin cups. Cups should be filled to the top. You may want to smooth the tops a bit, as they won't smooth out while baking. Sprinkle muffins with sanding sugar.
6. Allow muffins to rest for 10 minutes. Bake for 20-25 minutes, or until tops of muffins are lightly browned. Allow muffins to cool for 5 minutes in the pan. Serve warm if desired, or allow to cool to room temperature on a cooling rack.

Wednesday, January 25, 2012

Valentine's Day is just around the corner, and if you're anything like me, the last thing you want to do is fight the crowd at a restaurant on what is one of its busiest nights of the year. Don't get me wrong, I enjoy having someone else do the cooking on a regular basis. Just not on Valentine's Day. Instead, David and I usually stay in and celebrate with dinner that's a little fancier than usual and a nice bottle of wine. And of course the night wouldn't be complete without a killer dessert.

Speaking of killer desserts, this one is pretty high on the list. By now, most everyone has seen some iteration of the red velvet cheesecake, whether it's similar to this one over at Erin's Food Files, or this one at Culinary Concoctions by Peabody. While both of these look and sound fantastic, the last thing I need in my house is a full-size cheesecake. I have no self control when there is cheesecake around. For that reason, I usually only make them when feeding a crowd. Fortunately, these mini cheesecakes offer the perfect solution.

Of course me being me, I couldn't just make a mini version of one of the many recipes for red velvet cheesecakes that are available. Nope. I had to add chocolate. Well, white chocolate. The cheesecake and the cream cheese frosting both have a healthy dose of melted white chocolate mixed in. I think this extra step really takes this already spectacular dessert over the top. Seriously, white chocolate cream cheese frosting may just be my new favorite thing. If you're looking for a special dessert for Valentine's Day, or any day for that matter, here's a portion controlled one that's sure to please.

1. Pre-heat oven to 300 degrees. Butter two wells of a small cheesecake pan. (I recommend this one).
2. Melt white chocolate with heavy cream either in a double boiler or in the microwave in 15 second intervals, stirring until smooth. Set aside to cool.
3. Beat together cream cheese and sugar on medium speed until smooth. Add egg, lemon juice, and vanilla, mixing on medium-low speed until well blended. Finally, add melted white chocolate and mix on low until incorporated.
4. Divide batter between the two cheesecake wells. Bake until set, approximately 15 minutes.
5. Allow cheesecake to cool to room temperature, then refrigerate at least two hours.

1. Pre-heat oven to 350 degrees. Butter two wells of a mini cheesecake pan.
2. Cream together butter and sugar on medium-high until light and fluffy. Add egg white and continue beating until thoroughly combined.
3. With mixer off, add food coloring and cocoa powder. Mix on low until incorporated, then beat on medium-high for two minutes.
4. Sift together flour, salt, and baking soda. Mix together vanilla extract and buttermilk. Alternate adding half of dry ingredients with half of buttermilk/vanilla mixture to the butter mixture, beating on medium until combined after each addition. Mix in sour cream and vinegar on low speed until combined.
5. Divide batter between the two prepared wells. Bake until cakes test done with a toothpick, 20-25 minutes. Allow cakes to cool for about five minutes in the pan, then transfer to a cooling rack to complete cooling.

1. Melt white chocolate together with heavy cream in either a double boiler or in the microwave in 15 second increments. Set aside to cool.
2. Beat together cream cheese and butter until thoroughly combined. Beat in melted white chocolate. Add powdered sugar in batches, beating with each addition. If a stiffer frosting is desired, add additional powdered sugar.

1. If necessary, level mini-red velvet cakes, then cut each cake into two halves using a serrated knife.
2. Place one chilled cheesecake layer between two layers of cake.
3. Cover each cake with a thin crumb coat of frosting to lock in any loose crumbs, then chill for at least 30 minutes. Apply a final coat of frosting and garnish with white chocolate shavings. If desired, sprinkle with powdered red food coloring or cocoa powder.
4. Refrigerate until ready to serve.

Sunday, January 22, 2012

If you've spent more than twenty seconds talking to me or looking at my blog, it should come as no surprise that I am a dessert lover. I mostly blame my mom for this penchant for all things sugary. I mean, this is a woman who is not opposed to eating cake for breakfast, nor was she opposed to letting me eat cake for breakfast on occasion as a child. Apparently, as I have since learned, cake is not commonly on the menu for breakfast in most households. That's too bad, because cake for breakfast is amazing. For the record, my mom was not a horrible excuse for a parent. She did make me eat healthy food, just not at every meal.

Unfortunately, I have come to the realization that I can't live on dessert alone. Well, I'm sure I could survive for at least a little while on just dessert, but I think my pants would eventually put up a pretty strong protest. Sadly, I do feel the need to sneak in healthy food from time to time, particularly at breakfast. Enter this granola. It's full of wholesome ingredients, it's a cinch to make, and it's very tasty. Even David says so. Also, it's a more socially acceptable breakfast alternative to cake.

This granola is also very customizable. I happen to like cherries and pistachios, so that's what I used this time. Feel free to use any fruit and nut combo you like. Hey, even throw in some flax or sesame seeds if you're feeling crazy. I like to sprinkle it over a bowl of Greek yogurt and fresh fruit; David prefers to eat his with milk, a la cold cereal. It's also pretty good eaten by the handful, straight from the jar.

1. Pre-heat the oven to 325 degrees. Line a large baking sheet with parchment paper.
2. Add chopped pecans and pepitas to a large pan over medium heat. Stirring occasionally, allow nuts to brown slightly, 3-5 minutes. Add the oats and canola oil to the pan, stirring to combine, and continue to cook for 3-4 more minutes, or until oats appear slightly toasted.
3. Transfer contents of pan to a large bowl. Stir in pistachios, maple syrup, egg white, and salt. Spread on the prepared baking sheet and bake until granola begins to turn golden brown, approximately 20 minutes. If you prefer larger clumps of granola, do not stir. Otherwise, stir 1-2 times during baking.
4. Allow granola to cool completely. Cooling overnight without stirring should result in granola with larger clumps. Once granola is cool, break in to chunks, add cherries and store in an airtight container.

*I prefer to use freeze dried fruit in my granola, as opposed to dried, for a couple of reasons: first, it is crispy instead of chewy; second, it generally has no added sugar or preservatives. I can usually find it at Whole Foods or Trader Joe's, and I've seen a couple of varieties at Target.

Monday, January 16, 2012

I affectionately refer to these Peppermint Patty Brownies as my "Blue Ribbon Brownies", since I won a blue ribbon with them at the Tennessee State Fair. Last September, on a whim, I decided to submit a few items, six to be exact, to the Tennessee State Fair's Culinary Arts Competition. With the exception of the kids' contests, I'm pretty sure I was the youngest competitor by a solid three decades. Much to my surprise, I walked away with four ribbons: two first prize and two second prize. Oh, and I won $28. Hey, a cash prize is a cash prize.

I'll share the rest of my award winning recipes some other time, but today let's talk about brownies. In the world of brownies, there are two distinct camps: those who prefer fudgy, and those who prefer cake-like. I stand firmly on the fudgy side of this battle. If I want something that's cake-like, I'll eat, well, cake. These brownies most definitely meet my requirement for fudgyness. Fudgyness is a word, isn't it? No? Well, it should be.

On top of being irresistibly fudgy, these brownies have a thick layer of homemade mint patties in the middle. That's right, I said homemade mint patties. Now if you aren't quite the Martha S. wannabe that I am, please feel free to use store bought mint patties. There are, however, a few reasons that I am now a homemade mint patty convert: first, I know exactly what goes in them, so no high-fructose, hydrogenated gunk; second, I can control the level of mint flavor (extra minty for me, please); and finally, and perhaps most important, I can make the chocolate coating just as thick as I want it.

Whether or not you're looking to win a blue ribbon, I think you should try these out. You won't be sorry.

1. Combine 2 1/4 cups sugar, water, peppermint extract, vegetable shortening, and salt in the bowl of a stand mixer. Beat at medium speed until combined.
2. Turn out onto the counter and knead in the remaining 1/4 cup confectioners sugar.
3. Roll out to a 7 to 8 inch square and freeze until firm, at least 15 minutes.
4. In the meantime, melt 4 ounces chocolate either in a double boiler or in the microwave at 30 second intervals.
5. Remove mint filling from freeze and spread chocolate evenly over one side. Return to freezer for approximately 15 minutes, until chocolate is firm.
6. Repeat steps 4 and 5, coating the other side of mint filling with chocolate. Once again, return to freezer until ready to add to brownies.

1. Pre-heat oven to 350 degrees. Prepare an 8-inch square baking pan by lining with aluminum foil and spraying with non-stick spray.
2. Combine bittersweet chocolate, butter, and vegetable oil in a medium sized microwave safe bowl. Microwave on medium-high in 30 second increments, stirring after each increment. Continue until chocolate is smooth and free of any lumps.
3. Whisk cocoa powder, espresso powder, and cinnamon into chocolate mixture until thoroughly combined. Set aside to cool slightly.
4. In a separate bowl, whisk together eggs, sugar, vanilla, and salt. Slowly whisk in the slightly warm chocolate mixture. Once chocolate is incorporated, stir in flour until no white streaks remain.
5. Spread half of brownie batter into the prepared pan. Top with an even layer of peppermint patties. Pour the remaining batter over the top of the peppermint patties.
6. Bake on the middle oven rack for 35-40 minutes, or until brownies appear puffy. Remove from oven and allow brownies to cool in the pan for about an hour.
7. Once brownies have cooled significantly, place them, unsliced, in the freezer for 1-2 hours. Remove from freezer and allow to thaw slightly. Cut into squares. I prefer to cut them fairly small, as they are very rich.

Thursday, January 12, 2012

For the longest time, I was convinced I didn't like oatmeal cookies. Of course, most of my early encounters with oatmeal cookies involved raisins, and I hate raisins. Ok, hate is a bit of a strong word. I don't hate raisins like I hate, say, celery. I just don't really care for them. I actually don't care for most dried fruit. I find that it's often overly sweet. Ironic, considering how obsessed I am with sweets in general. The only real exceptions are dried fruits that are both sweet and tart, including dried cherries.

Anyway, back to my point. I thought I didn't like oatmeal cookies for a long time. Then one day I tried an oatmeal chocolate chip cookie, and my mind was forever changed. Since then I've been on a mission to make the perfect oatmeal chocolate chip cookie: soft, chewy, and chock-full of chocolate chips. Considering how quickly these cookies usually disappear when I share them with friends, I think they come pretty close. Just for kicks, I've thrown in some dried cherries the last few times I've made them, which I think adds just the right touch of tartness. You're welcome to use raisins in place of the cherries, if you prefer. I don't know why anyone would want to ruin a perfectly good cookie by adding raisins, but we're all entitled to our opinions, I suppose.

1. Preheat oven to 375 degrees. Cream butter and sugars together on medium-high speed in the bowl of a stand mixer until light and fluffy. Depending on the speed and power of your mixer, this should take 3-5 minutes. Scrape down the sides of the bowl and beater blade as needed.
2. Add egg, egg yolk, milk, and vanilla extract. Continue to mix at medium-high speed for two additional minutes.
3. Whisk together flour, baking soda, baking powder, salt, and cinnamon. With mixer on low, gradually add flour mixture to wet ingredients until thoroughly combined, scraping sides of bowl and blade as needed.
4. Fold in chocolate chips, oats, and cherries either by hand or with the "fold" function on your stand mixer.
5. Scoop dough into approximately 1.5 ounce portions (I like to use a #20 scoop for this task) and place on a parchment lined baking sheet spaced at least three inches apart. Bake for 13-15 minutes, rotating pan once during baking, until cookies are set around the edges and begin to brown. The centers should still appear to be somewhat under-baked. Allow cookies to cool on the cookie sheet for at least five minutes, or until set, before transferring to a cooling rack.

Monday, January 9, 2012

If your New Years Resolution involved cutting back on calories and losing a few pounds, I recommend clicking away from this page. Immediately. If, however, you are like me and realize that committing to never eating chocolate again would be an exercise in futility, by all means, continue reading.

This, my friends, is a serious dessert. It is the definition of decadence. My initial inspiration for this cheesecake was this Chocolate Raspberry Truffle Layer Cake over at Annie's Eats. My thought process went something like this: "Wow, that's such a beautiful cake. But I don't really like raspberries. Oh, but you know what I do like? Cheesecake. How about if I cover a cheesecake with chocolate glaze. Oh, oh, and what if I bake said cheesecake on top of a rich and fudgy brownie, instead of your typical graham cracker crust?" And thus, the idea for this cheesecake was born.

To date I have made this cheesecake three times, and each time it has disappeared within a mater of minutes. In fact, I got only the tiniest of slivers when I took it to a family reunion a few months ago. So, if you're like me, and you haven't sworn off sweets for the New Year, please try this cheesecake. You can thank me later.

1. Pre-heat oven to 350 degrees. Butter the bottom and sides of a 9 x 3-inch cheesecake pan. I have this one in several sizes, and love them, but feel free to use a springform pan if that's what you have. Line the bottom of the pan with a round of parchment paper.
2. Combine bittersweet chocolate, butter, and vegetable oil in a microwave safe bowl. Microwave on medium-low power in 30 second intervals, stirring with each interval, until chocolate is melted and mixture is smooth. Whisk in cocoa powder and instant espresso powder until thoroughly dissolved. Set aside to cool briefly.
3. In a medium sized bowl, whisk together eggs, sugar, vanilla extract, and salt. Add the chocolate mixture and whisk to combine. Finally, gently whisk in flour until thoroughly incorporated.
4. Spread batter even into the prepared pan and bake for approximately 25 minutes. Brownies should be set, but still slightly undercooked when removed from the oven. Allow to cool thoroughly, at least one hour, before proceeding.

1. Move one oven rack to the middle position and pre-heat oven to 450 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.

2. Whisk together sugar and salt. With your mixer still on low, add sugar to cream cheese in thirds, scraping down the bowl and beating for 30 second - 1 minute with each addition.

4. With mixer on low, add eggs two at a time, then add egg yolks, to the cream cheese mixture. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 1 minute.
5. Slowly pour cheesecake mixture over cooled brownies. Depending on the size of your pan, you may not be able to fit all cheesecake mixture, but you can fill the pan up nearly to the top. Allow batter to settle for a couple minutes before placing the pan in the oven. I like to gently tap or agitate the pan to encourage any air bubbles to rise to the top and escape.
6. Place the cheesecake pan on a rimmed cookie sheet and place on the middle rack of your pre-heated oven. Bake at 450 degrees for 15 minutes, then reduce temperature to 250 degrees without opening the oven door. Continue to bake until the cake is set, but the middle still wobbles when gently shaken, approximately 1 hour. (Please note that ovens vary, and thus this step may take more or less time. I recommend that you check for doneness at 45 minutes, but do not be surprised if it takes up to 1 hour 15 minutes for your cake to set.)
7. Once the cake is set, turn off the oven and crack the door slightly. Allow the cake to cool for an hour inside the oven, then remove to a wire rack to finish cooling. Run a very thin knife around the edge of the cake when it is cool enough to handle. Once the cake has cooled to room temperature, transfer to the refrigerator and allow to chill, uncovered, for at least six hours, preferably overnight.

1. Combine chocolate and whipping cream in a microwave safe bowl. I like to use a glass Pyrex measuring cup, as it has a spout that will facilitate pouring. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Whisk in the corn syrup and vanilla extract until thoroughly incorporated.
2. Unmold the chilled cheesecake and slowly pour on the glaze, completely covering the top and slightly tilting cake to allow chocolate to drip down the sides. Allow glaze to set up, at least 15 minutes.

1. Combine chocolate and whipping cream in a microwave safe bowl. Heat on medium-low heat in 30 second intervals, stirring after each interval, until chocolate is melted and mixture is smooth. DO NOT ALLOW MIXTURE TO BOIL. Allow chocolate to cool slightly, and them whisk in butter until incorporated.
2. Allow mixture to thicken to piping consistency. This may take several minutes. You may wish to place the ganache in the refrigerator or freezer to speed cooling, but be sure to whisk the mixture and check consistency at least every 10 minutes.
3. Transfer thickened ganache into a piping bag fitted with either a large open or closed star tip, depending on the pattern that you desire. Pipe ganache on top of cake in desired pattern.
4. Optional: For additional decoration, place fresh berries (strawberries, raspberries, or blackberries) atop each ganache peak.

Wednesday, January 4, 2012

This was my first intentional foray into the world of gluten-free baking. Sure, I've made a few flourless chocolate cakes and crustless cheesecakes that just happened to be gluten-free, but that was more coincidence than anything else. I've never been one to back down from a challenge in the kitchen, so when a friend asked if I could make a batch of gluten-free cookies for his sister, I of course said yes.

Having read quite a bit about gluten-free baking, I knew one of the common pitfalls was that cookies often have a grainy texture. After a bit of research and reading reviews of gluten-free flours, I decided to give King Arthur Flour's Gluten-Free Multi-Purpose Flour a whirl. This super-fine blend of white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch is recommended for use in all types of gluten-free baking.

I was hoping that these cookies would at least be edible, and at best would be as good as my regular chocolate chip cookies. To my delight, these turned out just right: soft and chewy, like any good cookie should be. Although there is a very slight difference in texture between this version and my standard gluten-filled cookies, they are far from grainy. So, if you or a loved one must avoid gluten for health reasons, and you have a hankering for chocolate chip cookies, bake up a batch of these bad boys. You won't be disappointed.

1. Cream butter and sugars together on medium-high speed in the bowl of a stand mixer until light and fluffy. Depending on the speed and power of your mixer, this should take 3-5 minutes. Scrape down the sides of the bowl and beater blade as needed.
2. Add eggs, milk, and vanilla extract. Continue to mix at medium-high speed for two additional minutes.
3. Whisk together gluten-free baking mix, xantham gum, salt, baking soda, baking powder, and cinnamon. With mixer on low, gradually add flour mixture to wet ingredients until thoroughly combined, scraping sides of bowl and blade as needed.
4. Fold in chocolate chips either by hand or with the "fold" function on your stand mixer.
5. Place dough in the refrigerator to chill for at least one hour. I tend to think longer is better. I usually try to chill for at least four hours, and ideally overnight.6. Pre-heat the oven to 375 degrees. Scoop dough into approximately 1.5 ounce portions (I like to use a #20 scoop for this task) and place on a parchment lined baking sheet spaced at least two inches apart. Bake for 12-14 minutes, rotating pan once during baking, until cookies are golden brown. (Note: I found that my cookies turned out best (ok, prettiest) if I flattened them slightly with the bottom of a glass half-way through baking.) Allow cookies to cool on the cookie sheet for at least five minutes before transferring to a cooling rack.

Monday, January 2, 2012

I first made a version of this cheesecake a couple of years ago for a surprise birthday party held in honor of my sister-in-law. She is a long-time fan of The Cheesecake Factory's version, which is described as "a delicate Coffee-flavored Cheesecake with Italian Ladyfingers dipped in Marsala Wine, Coffee Liqueur, and Espresso, topped with a layer of light, fluffy Mascarpone Cream and topped with Chocolate Whipped Cream." At that point in my burgeoning baking career, I had only made plain cheesecakes. This seemed like the perfect opportunity to expand my cheesecake repertoire.

When my search for a copycat recipe yielded no suitable results, I set out to develop my own. I started with a base of ladyfingers soaked in Kahlua, simple enough. For the cheesecake layer, I added Kahlua and instant espresso powder to my old faithful plain New York cheesecake recipe. Once the cheesecake was baked and cooled, I topped it with a layer of mascarpone cheese whipped with Kahlua and folded with sweetened whipped cream. For the final layer, I piped on some chocolate whipped cream and topped it off with chocolate covered espresso beans.

The resulting cheesecake received rave reviews at my sister-in-law's party. This cake was so popular, in fact, that I have been asked to make it over and over again for various functions. It is always a big hit. If you're looking for a show-stopper dessert for the coffee lovers in your life, I urge you to give this one a try.

Tiramisu Cheesecake

Base

1 package ladyfingers

1/3 cup Kahlua

1 teaspoon instant espresso powder

1. Butter the bottoms and side of an 8 x 3-inch cheesecake pan. I have this one in several sizes, and love them, but feel free to use a springform pan if that's what you have. Line the bottom of the pan with a round of parchment paper.
2. Arrange the ladyfingers so that they completely cover the bottom of the pan. You may need to break some of them in to smaller pieces to accomplish this.
3. Mix together the Kahlua and instant espresso powder until the powder is dissolved. Drizzle this mixture over the ladyfingers until they are fairly saturated, but there is no standing liquid in the bottom of the pan.

1. Move one oven rack to the middle position and pre-heat oven to 450 degrees. Cut cream cheese into 1-inch chunks and beat at low speed in the bowl of a stand mixer until very smooth, approximately 1-2 minutes. Scrape down sides of bowl and beater blade.
2. Whisk together sugar and salt. With your mixer still on low, add sugar to cream cheese in thirds, scraping down the bowl and beating for 30 second - 1 minute with each addition.
3. Add eggs two at a time, then add egg yolks, to the cream cheese mixture. After eggs have been added, thoroughly scrape down sides of bowl and beater blade, and mix on low for 30 seconds.
4. Gently mix together sour cream (or Greek yogurt), Kahlua, and espresso powder until espresso powder is thoroughly dissolved. Add this mixture to the cream cheese and beat at low speed until thoroughly mixed, about 1 minute.
5. Slowly pour cheesecake batter over ladyfingers. Allow batter to settle for a couple minutes before placing the pan in the oven. I like to gently tap or agitate the pan to encourage any air bubbles to rise to the top.
6. Place the cheesecake pan on a rimmed cookie sheet and place on the middle rack of your pre-heated oven. Bake at 450 degrees for 15 minutes, then reduce temperature to 250 degrees without opening the oven door. Continue to bake until the cake is set, but the middle still wobbles when gently shaken, approximately 1 hour. (Please note that ovens vary, and thus this step may take more or less time. I recommend that you check for doneness at 45 minutes, but do not be surprised if it takes up to 1 hour 15 minutes for your cake to set.)
7. Once the cake is set, turn off the oven and crack the door slightly. Allow the cake to cool for an hour inside the oven, then remove to a wire rack to finish cooling. Run a very thin knife around the edge of the cake when it is cool enough to handle. Once the cake has cooled to room temperature, transfer to the refrigerator and allow to chill, uncovered, for at least six hours, preferably overnight.

1. Beat together mascarpone cheese and Kahlua at medium speed until well mixed and slightly fluffy. Set aside.
2. Beat heavy cream on medium until foamy; add powdered sugar and beat at medium-high until stiff peaks are formed.
3. Gently fold whipped cream into mascarpone mixture, and spread over cheesecake (do not unmold yet). Place cake back in the refrigerator to chill for at least another hour.